Nutritional Facts

Directions

In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly. Remove cake from the oven; place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely.

For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator.Yield: 20 servings.

Originally published as Pineapple Poke Cake in Light & Tasty
October/November 2006, p17

"After reading all the reviews, I made this cake but I used a pineapple cake mix, and I doubled the amount of pineapple and brown sugar. Next time I won't boil off as much of the pineapple juice. It is a very refreshing cake. I would make this again."